Easy Cheesy Bean Burritos Low Fat Food

THESE VEGAN BURRITOS ARE THE PERFECT LOW FAT HIGH PROTEIN SNACK

Steps:

• Preheat oven to 350 F (180 C).
• Combine ingredients for the sauce together.
• For the burrito filling, heat olive oil in a large pot over medium heat. Add onion and pepper. Sauté for 2-3 minutes or until onion is translucent. Add garlic, jalapeno and mushrooms, season with a pinch of salt, lemon juice and paprika. Continue cooking until all the excess liquid from mushrooms evaporates.
• Stuff each tortilla wrap with a heaping tablespoon of rice, corn, beans and sautéed vegetables. Slice one avocado and add a few pieces on top of each burrito. Add some chopped cilantro and roll the tortillas into burritos.
• Place burritos in a greased baking pan seam down. Top with tomato sauce and bake for 25 minutes.
• Garnish with leftover avocado (mashed) and fresh greens.

BEAN BURRITOS

Steps:

• Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

CHEESY BEEF BURRITOS

Steps:

• Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
• Spoon meat mixture down centers of tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

CHEESY BLACK BEAN NACHOS

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

BEAN AND RICE BURRITOS (FREEZER MEAL)

Steps:

• In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
• While the peppers and onions are cooking, heat refried beans in the microwave so they're easy to spread.
• Preheat oven to 375 degrees.
• Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
• Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.

EASY CHEESY BEAN BURRITOS (LOW-FAT)

Steps:

• In a medium saucepan, heat oil over medium-high heat.
• Add onion and cook until clear.
• Reduce heat to medium, add green chilies, refried beans, and spices.
• Cook, stirring frequently, until hot.
• Add cheese and stir until melted and combined.
• Turn heat to low.
• Warm a large skillet over medium-high heat.
• Add 1 tortilla and cook about 1 minute per side, until slightly golden brown.
• Remove tortilla to plate, spread 1/8 bean mixture, and wrap into a burrito.
• Repeat steps 8 and 9 with remaining tortillas.

CHEESY BEEF AND BEAN BURRITOS

Steps:

• To Make the Filling: Brown the ground beef together with onion. Once the meat is brown, drain off the fat and add all of the spices and the refried beans. Mix to incorporate. Once it is heated through, add the enchilada sauce. Stir to combine. Once that is heated through, cover with shredded cheese and mix to combine. Once the mixture is fully heated and the cheese is melted, decided if you need to thin out the filling. If so, add the 1/2 cup of water. If you are happy with the consistency, omit the water.
• Bring the mixture to a low simmer. Continue to cook for about 10 minutes to allow the flavors to meld and develop. Then remove from the heat and set aside.
• To Fill the Burritos: Spoon 1/4-cup of the meat mixture onto the center of a tortilla shell. Wrap the burrito by folding in the sides and rolling up tightly. I do this by folding in the sides on the ends of the filling first. I then fold the bottom half of the shell over the filling, pressing it firmly towards me and then rolling toward the top.
• To freeze: I wrap each burrito in a piece of foil. I allow the burritos to cool completely and then I place them in two airtight zip-top freezer bags. These store in the freezer for up to 3 months.To serve: Remove foil and heat in the microwave for about 1 minute to 1 minute 30 seconds. Rotate the burrito and check to see if it's heated through. If not, heat for another 15-30 seconds. Microwave times vary due to size and type of microwave being used.

BEAN BURRITO RECIPE

Steps:

• Add the beans, shortening, and milk to a medium sauce pan and heat over medium heat, stirring frequently, until smooth. Stir in the cheddar cheese and taco seasoning.
• Cook the flour tortillas according to the package directions. Keep warm in a towel until ready to use.
• To assemble the burritos, add 1/3 cup of beans to the center of a tortilla, then sprinkle with 2 tablespoons cheddar cheese. Fold in the edges of the tortilla toward the center, then roll up, tucking in all of the filling.
• To refrigerate or freeze for later, wrap each burrito in plastic wrap. Refrigerate for up to a week, or place in a freezer-safe container and freeze for up to six months. When ready to reheat, unwrap the plastic wrap, wrap the burrito in a paper towel, and microwave for 1-2 minutes, until heated through.

FAT FREE BEAN AND CHEESE BURRITO

Steps:

• assemble refried beans, cheese and salsa on the tortilla.
• wrap into a burrito and microwave it on high for 40 seconds or until it is fully heated.
• Serve with a salad if you wish.

CHEESY MEXICAN RICE & BEAN BURRITOS

Steps:

• In medium saucepan, bring the sauce to a boil.
• Add rice and pepper.
• Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
• Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
• Top each with 1/4 of the rice mixture, tomato and cheese.
• Spoon in the sour cream down centers of tortillas.
• Roll tortillas up. Serve right away while warm.

EASY CHEESY BEAN DIP

Steps:

• Stir soup, sour cream, Cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.

CLASSIC BEAN AND CHEESE BURRITOS

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil; set aside.
• In medium bowl, mix beans, cheese and taco seasoning mix.
• Scoop about 1/4 cup bean mixture onto each tortilla just below center. Fold bottom edge of each tortilla up and over filling. Fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Place seam-side down on cookie sheet.
• Bake 12 to 15 minutes or until heated through. Serve with Make it FRESH toppings.

BEEF AND BEAN BURRITO BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• In a bowl beat 6 eggs with a fork, then add the spring onions.
• Spray a frying pan with low calorie cooking spray and place on a medium heat.
• Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.
• Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.
• Pre-heat the oven to 200°C.
• Spray a frying pan with low calorie cooking spray and place on a medium heat.
• Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.
• Add the tomato puree, tinned tomatoes and kidney beans to the pan.
• Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.
• In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.
• When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.
• Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.
• Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.
• Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.
• Bake in the oven for 20 - 25 minutes until piping hot and golden brown on top.